Vegetable Spring Rolls

If only eating veggies as a child was as easy as it is now! A whole lot of crying and tantrums could have been avoided. As a child, I absolutely hated peppers. There was nothing more disgusting and terrifying than eating a pepper. You know how most kids are petrified of clowns? (or at least they used to be…) Well, for me, it was fear of peppers. Completely irrational, totally real.

Luckily, as my mom always says, taste is changing with age. If she told me back then, that now I will be eating raw peppers, I would probably laugh like a mad person, then pass out. Me and peppers were like Walt and Gus, if we could, we would kill each other back then. But we’ve made up. And nobody got hurt in the process.

This recipe must be one of the easiest things ever. Super quick rice paper wraps, and fresh, raw veggies. Bish-bash-bosh. You can add dressing inside the rolls, or go crazy, skip it, and replace with any other dip of your choice. I couldn’t decide between dressings, so I made two. One is sweet and spicy, the other is refreshing and milder in taste. Both are awesome and super easy and quick to make.

These rolls are light, fresh, and super tasty. You can fill them up with any vegetables you fancy (you don’t have to use peppers, it’s OK not to like peppers, but at least give them a chance), and you can be sure you are getting the best out of these fresh, juicy and super crunchy veggies. Happy munching peeps!

Me and raw peppers still actually aren’t on the best of terms, but I can’t think of a better way to bring us closer than delicious spring rolls! Probably my favorite way to get in the veggies 🙂 And both those dressings sound wonderful!

Thanks Natalie ? I’m still like that with eggplant. I’ve tried, and I’ve tried…but we are still not on talking terms ? And agree with you, spring rolls are great for hiding all sorts of veggies in them! Xxx